Cut off the tough ends of the rapini stalks. Clean under running water in a colander. Bring a large pot of water to a boil, add 1 teaspoon salt and add the rapini and cook, covered, for 3 to 5 minutes ...

In this unusual pasta dish, a pound of spaghettini absorbs an entire bottle of wine and takes on a dramatic purple color. The result is a flavorful balance of the wine’s acidity with the bitter greens ...

Rapini’s bold, no-snooze flavor profile boasts a pleasing bitterness that can be tamed with creamy pasta, or grains augmented with caramelized onions and garlic. With stalks more slender than found on ...

This week we continue our focus on healthy dishes with a Nasello family favorite: Sicilian-Style Swordfish and Rapini. Sicily is the largest island in the Mediterranean, and fresh seafood is a staple ...

One of my favorite vegetables in all of the land is the leafy, cruciferous rapini (also known as broccoli rabe). A bitter green with buds that resemble broccoli and a flavor profile that dabbles ...

Place the stock in a small saucepan and bring to a simmer. Meanwhile, heat olive oil in a large saucepan over medium-low heat. After washing the rapini well, trim ends and discard. With rapini bundled ...

Rapini is one of those vegetables that is easily overlooked at the grocery store. Also know as broccoli rabe, or raab, rapini is a relative of the common broccoli. Rapini is a favorite vegetable in ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...